NY style pizza is characterised by a soft thin crust. The crust is soft enough that you have to fold a slice in half and use both hands to eat it or the tip will droop and your toppings will slide off. New Yorkers are divided into two camps when it comes to eating pizza the two handers and the flippers. The flippers fold their slice in half then flip the point back onto itself so they can eat with one hand. I find this crust can come close but it is still not as soft.
NY Style Pizza DoughIngredients385g water
1 1/2 teaspoons sugar
3/4 teaspoon active dried yeast
600g strong bakers flour
2 teaspoons salt
2 tablespoons EVOO
MethodAdd water sugar and yeast to
Select 37 degrees speed 2 for 1-2 minutes. You just need to heat long enough for the 37 light to come on. I usually give it 2 minutes. Add the flour then the salt on top so the salt does not inhibit the yeast. Mix speed 6 for 10 seconds until combined. Add the EVOO and kneed 4 minutes
.
Once the kneading is finished remove the dough from
and place into a large zip lock that you have drizzled with oil. Seal the bag and place in the fridge for 48 to 72 hours.
Remove dough from the fridge at least 1 hour before you want to use it. This recipe will make enough for two medium pizza bases
For best results hand shape the dough, do not use a rolling pin. I have included a link to a video showing hand shaping techniques
here.
Hints/TipsThis is a slow rise dough and requires at least 48 hours to develop full flavour and structure. If you want to use it in less than 24 hours increase the yeast to 1 teaspoon. You can use a lidded bowl to proof the dough but ensure there is enough room for the dough to rise.
